NZ Woman's Weekly

Coconut, lime and ginger vegetable curry recipe

  • Meal Type

  • Servings

  • Courses


Fragrant and tangy, this creamy curry-style dish is a great way to use up leftover vegetables or simply to enjoy a meat-free meal.

  • 1 tbsp oil
  • 1 onion, finely diced
  • 1 clove garlic, finely diced
  • 1 inch fresh ginger, peeled and sliced finely
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp dried chilli flakes
  • 2 cups vegetable stock or water
  • 400ml can coconut cream
  • 1 small eggplant, diced
  • 2 courgettes, diced
  • ¼ cauliflower, cut into small florets
  • ½ cup white rice
  • 100g green beans, trimmed and cut into bite-sized pieces
  • Sea salt and cracked pepper
  • 1 tsp grated lime zest
  • 1-2 handfuls baby spinach leaves
  • Toasted flaked coconut and fresh coriander to serve
  1. Heat the oil in a large, heavy- based saucepan and cook the onion, garlic, ginger and spices over a gentle heat for 4-5 minutes until softened and fragrant. Add the stock and coconut cream, then bring to a simmer.
  2. Add the diced eggplant, courgette and cauliflower, then cover. Simmer gently for 40 minutes, then remove the lid and add the rice and beans, cooking for 10-12 minutes or until the rice is al dente and the beans are tender and bright green.
  3. Season to taste and stir through the lime zest and spinach. Serve in bowls topped with toasted flaked coconut and fresh coriander leaves.

 Take a look at our pick of the best classic soup recipes here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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